The Best Cheese Ravioli

Ingredients

• 2 cups, plus more for dustingall-purpose flour (or 00 flour if you have it)
• 3large eggs
• 1large egg yolk
• 1/2 tspkosher salt
• 1 tspolive oil
• 1 cupwhole-milk ricotta cheese(drain it 15 minutes in a sieve if it looks watery, watery ricotta is a SAUCE problem)
• 1/2 cupgrated parmesan cheese
• 1/3 cupshredded low-moisture mozzarella
• 1large egg yolk (for filling)
• 1 tsplemon zest
• 1 pinchfreshly grated nutmeg
• salt and pepper, to taste
• 6 tbspunsalted butter
• 12-15 leavesfresh sage leaves
• as neededextra parmesan for serving

Steps

1. 1

   Make the dough: mound the flour on a clean counter and make a wide well in the center. Crack the 3 eggs and 1 yolk into the well, add the salt and olive oil. With a fork, beat the eggs gently, slowly pulling in flour from the inside walls of the well until a shaggy dough forms.

2. 2

   Knead the dough by hand 8-10 minutes, until smooth and elastic and it springs back when poked. Wrap tightly in plastic and rest at room temperature 30 minutes.

3. 3

   Make the filling: combine ricotta, parmesan, mozzarella, the second egg yolk, lemon zest, nutmeg, salt, and pepper in a bowl. Mix until smooth. Refrigerate until needed.

4. 4

   Divide the rested dough into 4 pieces. Work with one piece at a time, keeping the rest covered.

5. 5

   Roll the dough through a pasta machine, starting at the widest setting and working down to setting 6 or 7 (thin enough to see your hand through it, but not see-through). Or roll by hand with a rolling pin to about 1/16-inch thick.

6. 6

   Lay a sheet of pasta on a lightly floured surface. Spoon teaspoons of filling in a row, 1.5 inches apart, down the lower half of the sheet.

7. 7

   Lightly brush water around each mound of filling. Fold the top half of the pasta sheet over the filling. Press out air around each ravioli with your fingers, sealing tightly.

8. 8

   Cut between the ravioli with a knife or pastry wheel. Transfer to a flour-dusted sheet pan. Repeat with the remaining dough and filling.

9. 9

   Bring a large pot of well-salted water to a gentle boil (a hard boil will tear the ravioli). Cook the ravioli in batches for 3-4 minutes, until they float and the pasta is tender.

10. 10

    While the ravioli cook, melt the butter in a large skillet over medium heat. Add sage leaves and swirl until the butter turns golden brown and smells nutty, 3-4 minutes.

11. 11

    Lift ravioli from the water with a slotted spoon directly into the sage butter. Toss gently to coat. Serve immediately with extra parmesan.